“If I had to eat only in one city for the rest of my life, Tokyo would be it. Most chefs I know would agree with me.”
Anthony Bourdain
Not only did Tokyo receive Bourdain’s seal of approval, but also the folks at Michelin, who awarded stars to more Tokyo restaurants than any other city in the world (194 Michelin Stars to Paris’s 2nd place 136). For those familiar with Tokyo’s culinary traditions, this isn’t surprising. It’s said that high among the qualities that set Japanese chefs apart are their meticulous attention to detail and emphasis on precision. The same can be said about our partners at the NACSA factory, one of the most prestigious cigar-makers in Nicaragua. This diligence is evidenced in the Letters of Transit: Tokyo, a Habano-wrapped robusto with sweet flavors like maple along with the unique vanilla-scented flavors of the sakura, the tree that produces the cherry blossom, Japan’s national flower.
